STRAWBERRIES & CREAM POKE CAKE

Strawberries & Cream Poke Cake is the perfect light and refreshing dessert for any gathering with family and friends – it is delicious and so pretty!

Strawberries & Cream Poke Cake is a dessert that I knew my daughter would love – she loves strawberries! I served it for dessert at a family gathering and everyone raved about it. I love how easy it is to make as well. Enjoy!

Bake cake as directed on the back of the box for a 9×13 pan. {To make boxed cake mix taste better, I swap out milk for the water and add an additional egg – or egg white in this case!}

Let the cake cool for 20 minutes and “poke” the cake with a large fork. I space my pokes about 1/2″ apart, covering the entire surface of the cake.

Stir the boiling water and Jell-O in a mixing bowl until the Jell-O is completely dissolved. Pour in the cold water and continue to stir, then pour over the cake. Cover the cake with plastic wrap and refrigerate for about three hours.

Combine the Cool-Whip and frosting, stirring gently. Add in almond extract. Spread on top of cake.

Wash, core and slice/ dice the strawberries. (You can even use a fancy strawberry slicer if you’d like!) Layer them on top of the cream when ready to serve. Store cake in fridge. Enjoy!

If you love this Strawberries & Cream Poke Cake, be sure to check out some of our other favorite dessert recipes!

this can be done with coconut, too. Bake a white box cake, Heat together some coconut milk and powdered sugar..as much or as little as you want (I do a lot). You can get it as sweet as you want or not so sweet, just keep tasting. Let cake cool about 19 minutes, poke as many holes as you want. ( use the small end of a turkey baster so that some cake is removed in the holes). Pour the sugar milk all over the cake, saturated heavily). Let cake cool and then spread coolwhip all over cake, Top with with shredded coconut. Refrigerate. Delicious cold dessert

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In the photo of the “pokes” it looks like you scrapped the natural crust off the cake first. That’s an important step you didn’t mention! It certainly will help the jello absorb into the cake better! Looks fantastic!

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I’ve made poke hole cake for many years but I always have a problem with the jello settling mostly to the bottom of the cake & making it very gummy…does anyone else have this problem & any suggestions on how to prevent this?

I know this is a way late reply, but I always had this same problem with poke cakes and came up with a solution. I usually get a spaghetti stirrer, the kind that looks like a spoon with spikes coming out of it, and use that to make holes that are only about an inch or so deep into the cake. This allows for the jello to settle near the middle and not pool into the bottom.

It’s a great question! The strawberry jello “poke” element adds both a more intense flavor and moisture to the cake. So you’re welcome to replace the white cake mix with strawberry cake mix- but don’t skip the jello step! It’s so delicious. Plus, the color is so fun!

[…] 1. Preheat your oven to 350 degrees. 2. To make the cake, pour into your stand mixer or large mixing bowl, 1 white cake mix, 1/3 C flour, and 1 box instant vanilla pudding. Toss together to combine. 3. Add 1/3 C oil, 1 1/2 C water, 1/3 C sour cream, 1 tsp vanilla and 4 egg whites. Mix on low for 2 minutes. Scrape the bottom of the bowl with a rubber spatula and mix on medium speed for 2 minutes, or until the batter is nice and glossy. 4. Spray a 9×13 pan with cooking spray and pour the batter into it. Smooth it out with a knife. 5. Bake for 25-30 minutes of until a toothpick inserted into the center comes out clean. 6. Allow the cake to cool for 20 minutes, then poke holes through it with a fork, about 1/2 an inch apart. 7. Boil 3/4 C water in a large glass measuring cup (in the microwave). Pour 1 (6 ounce) box strawberry jello into the water and stir until the jello is dissolved. Add 1/2 C cold water and stir until combined. 8. Pour the jello water all over the top of the cake, as evenly as you can. It will turn a pretty shade of pink for you. Cover and refrigerate for 3 hours. 9. To make the creamy topping, place 1/2 C softened butter into a medium sized mixing bowl. Add 3 C powdered sugar 1 tsp vanilla, 1/2 tsp almond extract, 4 Tb milk and a dash of salt. Mix until smooth and creamy. Add 1 (8 ounce) package of cool whip (completely thawed). Mix well to combine. Spread it evenly over the chilled cake. 10. Slice 1 (16 ounce) container of fresh strawberries and lay them over the top of the cake. Serve and enjoy! 3.1http://jamiecooksitup.net/2017/05/strawberries-and-cream-poke-cake/Recipe from http://www.jamiecooksitup.net Recipe adapted from Butter with a side of Bread […]